Name: Gluten Free Lemon Blueberry Pancakes with Lavender Sugar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 C. Pamela’s Baking Mix; 2 C. Almond Milk; 1 Egg; ¼ t. Salt; 2 drops Lemon Essential Oil (I used Veriditas by Pranarom); Zest of 1 Lemon; 1 T. Coconut Oil (melted); ½ t. Vanilla; 6 oz. Container of Fresh Blueberries; 2 T. Coconut Palm Sugar; ½ C. Organic Sugar; 1 Drop of Lavender Essential Oil (I used Veriditas by Pranarom)

Description

These gluten free lemon blueberry pancakes are perfection. They are light, fluffy and topped with lavender sugar.

Ingredients

Pancake Ingredients:

3 C. Pamela’s Baking Mix
2 C. Almond Milk
1 Egg
¼ t. Salt
2 drops Lemon Essential Oil (I used Veriditas by Pranarom)
Zest of 1 Lemon
1 T. Coconut Oil (melted)
½ t. Vanilla
6 oz. Container of Fresh Blueberries
2 T. Coconut Palm Sugar

Lavender Sugar Ingredients:

½ C. Organic Sugar
1 Drop of Lavender Essential Oil (I used Veriditas by Pranarom)

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Instructions

Combine baking mix, salt, and lemon zest in a bowl and set aside.
In a separate bowl, mix the almond milk, egg, vanilla, coconut oil and lemon essential oil. Whisk until blended.
Add dry ingredients to wet ingredients and whisk until just blended.
Fold in blueberries. Pour approx. ¼ C. of mixture for each pancake onto a non stick pan or griddle. I use coconut oil to cook the pancakes because it gives them a nice golden brown color.
Cook until slightly golden brown and remove from pan. Top with lavender sugar and enjoy!
To make lavender sugar, add sugar and essential oil to a small bowl and mix well until combined.